This Week's Delivery Saturday March 20, 2010

“The pedigree of Honey does not concern the Bee -
A Clover, any time, to him, Is Aristocracy.”
Emily Dickinson


Store in the Fridge:
Pink Lady Apples-Papa's Orchard
Spring Lettuce Mix - Path Valley Farms
Gold Beet Roots - Greenbriar Produce
Cremini Mushrooms - Mother Earth Mushrooms

Store In A Cool Dry Place:
Yukon Gold Potatoes - Path Valley Produce
Shallots - Hares Valley Growers
Honey - Ferree Bee Products

Local Meat:

Amish Chickens from PA, Path Valley Growers
$3.99/#

Some Info:

15 Unconventional Uses For Honey

Some Recipes:

You'll come to find that we love Alice Waters...

Oh, and promise us this:

If you ever make this salad, eat it with your hands. You'll never be the same again.

Garden Lettuce Salad

Alice Waters, "The Art of Simple Food"

Wash the lettuce, gently but thoroughly, in a basin or bowl of cold water. First cull through the lettuces, pulling off and throwing into the compost bin any outer leaves that are tough, yellowed, or damaged. Then cut out the stem end, separating the rest of the leaves into the water. Gently swish the leaves in the water with your open hands and lift the lettuce out of the water and into a colander. If the lettuces are very dirty, change the water, and wash again.

Dry the lettuces in a salad spinner, but don’t overfill it. It’s much more effective to spin-dry a few small batches than one or two large ones. Empty the water from the spinner after each batch. Any water clinging to the leaves will dilute the vinaigrette, so check the leaves and spin them again if they’re still a little wet. I spread out each batch of leaves in a single layer on a dish towel as I go. Then I gently roll up the towel and put it in the refrigerator until it’s time to serve the salad. You can do this a few hours ahead.

When the time comes, put the lettuce in a bowl big enough to allow you to toss the salad. If you have some, add a small handful of chives or chervil, or both, either chopped quickly or snipped with scissors.

Toss everything with the vinaigrette, using just enough sauce to coat the leaves lightly, so they glisten. Beware of overdressing small, tender lettuces: They will wilt and turn soggy. I usually toss salads with my hands. That way I can be gentle and precise and make sure that each leaf is evenly dressed. Taste, and if needed, finish the salad with a sprinkling of salt or brighten it with a splash of vinegar or a squeeze of lemon juice. Taste again and see what you think, then toss one last time and serve the salad right away.

• 4 generous handfuls of lettuce

• 1 garlic clove, pounded to a fine purée

• 1 tablespoon red wine vinegar

• Salt

• Fresh-ground black pepper

• 3 to 4 tablespoons olive oil

Carefully wash and dry 4 generous handfuls of lettuce

Mix together the garlic, vinegar, salt, and pepper.

Stir to dissolve the salt, taste, and adjust if needed. Whisk in 3 to 4 tablespoons olive oil.

Use a lettuce leaf to taste the vinaigrette as you add the oil. Put the lettuce in a large bowl, add about three quarters of the vinaigrette, toss, and taste. Add more dressing as needed. Serve immediately.

Cremini Mushroom Pasta with Arugula and Goat Cheese

1 pound spaghetti

1 T extra virgin olive oil

• 1 1/4 pound cremini mushrooms, sliced
• 1/2 teaspoon salt
• 4 cloves garlic, peeled and chopped
• 4 cups arugula, coarsely chopped
• 6 oz goat cheese, crumbled
• 1/3 cup flat-leaf parsley, chopped
• 
  
• Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.